WELSH ONION CAKE WITH CAERPHILLY
Take this Welsh classic to the next level by adding sharp, salty cheese and sweet leeks. It's the perfect dish for St David's Day or an easy family dinner
Provided by Cassie Best
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 6
Steps:
- In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you're already using if it's ovenproof).
- In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6.
- Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender; cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.
Nutrition Facts : Calories 542 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
WELSH ONION CAKE
Make and share this Welsh Onion Cake recipe from Food.com.
Provided by morgainegeiser
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Grease a 7 inch souffle dish and place a layer of potatoes on the bottom and then a layer of onions, dot with butter and sprinkle with salt and pepper.
- Repeat the layers, finishing off with potatoes. Brush with butter and bake for 1 to 1 1/4 hours.
- Serve hot.
Nutrition Facts : Calories 233.3, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 111.8, Carbohydrate 30, Fiber 4, Sugar 2.8, Protein 3.6
WELSH ONION CAKE
This is Welsh comfort food at its finest - layers of sliced potatoes and soft onions cooked together until sticky and golden
Provided by Matt Tebbutt
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 4
Steps:
- Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside.
- Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.
- Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft.
- Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife.
Nutrition Facts : Calories 254 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
TEISEN MEL (TRADITIONAL WELSH HONEYCAKE)
Make and share this Teisen Mel (Traditional Welsh Honeycake) recipe from Food.com.
Provided by Amis227
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sieve the flour, baking powderand spice into a bowl.
- Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.
- Cream the butter with 3 oz sugar until creamy and light.
- Add the egg yolks then the 1/4 lb honey, gradually.
- Gently mix in the flour, then the milk.
- Spread the mixture in the prepared tin, mounding it slightly in the center.
- Bake at 400 F (200 C) gas mark 6 for about half an hour.
- Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
- Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer.
- Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes.
- Serve the cake when it is cold.
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